Add mojo to chicken wings

Looking for a new flavor of chicken wings? Try a mojo marinade for Latin-inspired flavor with a citrus kick. TAMARA DUNN / THE CITIZENS' VOICE

Dunn

Hot, atomic, mild and barbecue - these are some of the common varieties of chicken wings out there. Almost every area restaurant has a signature flavor, and I'm not afraid to admit that I had my fair share of them. I have a soft spot for the cajun wings at Dugan's Pub in Luzerne and Elmer Sudds in Wilkes-Barre because they combine sweetness with a dose of hotness.

What I like about chicken wings is that they can be a blank canvas - a culinary sketchpad for any marinade or sauce that's worth testing. Want to try a trendy flavor that's bottled in the grocery store? Just slather it over a pound of wings.

I did this recently after spotting bottles of mojo marinade in area stores. No, this is not an aphrodisiac or a tie-in to the "Austin Powers" movies, but it will give your taste buds extra pep. Mojo sauce originated from the Canary Islands and is usually made with olive oil, garlic and cumin. As the recipe for the sauce traveled into the Americas, it gained more ingredients and uses. Locally, I have seen it in two varieties: mojo criollo is a citrus-based sauce with lemon and bitter orange and mojo chipotle features smoked peppers with a heavier taste. Mojo sauce is used on potatoes, poultry and seafood and is commonly found in Cuban and Puerto Rican cuisine.

While mojo sauce may sound exotic, it is easy to find in the Latin section of many stores, and it is also reasonably priced, with most 24-ounce bottles costing less than $3.

This recipe for mojo chicken wings uses criollo sauce and is prepared in a slow cooker. There are only five ingredients and the work is minimal. These turn out more tender than regular wings, so be prepared to eat them with a fork and knife. If using chipotle sauce, eliminate the crushed red pepper.

Mojo Chicken Wings

Makes about 30 wings

3 pounds chicken wings (tips removed)

Juice of 2 limes

2 cups mojo criollo, divided

1 tablespoon crushed red pepper

2 tablespoons dried cilantro

Wash the chicken wings in water and pat dry with a paper towel.

In a large metal or glass bowl, combine the chicken wings, lime juice, 1 cup of mojo criollo, red pepper and cilantro. Cover the bowl and refrigerate the contents for at least 1 hour or overnight.

Place the wings in a slow cooker and add the remaining cup of mojo criollo. Cook on high for 4 hours.

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